This CHOCOLATE & MARASCHINO GATEAU is a party pudding, one to impress and it does take some time and dedication to make but, as they say, it’s worth it. I’ve followed my mother’s own recipe (with a few tweaks of mine) which seemed appropriate with Mother’s day coming up soon. It was her take on the famous Black Forest gateau and would always be an impressive ending to her dinner parties. We children were so disappointed if ‘they’ finished it all and there were no leftovers! I hope that she would have been impressed with my effort to reproduce it.
I just have to look at these Halloween Creepy Spiders to make me smile……..and they are fun to make and decorate especially for little fingers. They would be a fun project for the half term holidays.
I always loved (and still do) Halloween and Bonfire night and I can still feel the excitement that I did as a child!
We followed the Scottish tradition of ‘guising’ rather than the more American ‘trick or treating’ – you had to put some effort in before you got a reward! So it was either a song or a dance or you read a poem as this was regarded rather odd in Yorkshire we got away with mumbling a few words that were vaguely poetic before we held out our hands but we did go to town with the handmade costumes! Bonfire night was next on the children’s calender of very exciting things. I know nowadays it is considered risky to have your own bonfire and much ‘safer’ (probably) to go to an organised event but this misses the point. Where is the building excitement of scavenging for wood etc to burn on the fire and then building the fire (I think we had help with this part!), not to mention the anxiety that someone may maliciously set fire to it before the night. Even more important to me was the lovely food that was associated with bonfire night, toffee apples, parkin, cinder toffee, sausages and homemade soup. Given the opportunity to go and see a spectacular firework display I’d rather stay home have a tiny fire, a packet of sparklers and the nice food any day!
Somewhere in between was the, much, more serious-Mischief night. I think this was a Yorkshire custom or at least Northern as I haven’t heard anyone else doing it other than in these areas. Opinions vary as to whether it was the night before Halloween or the night before Bonfire night. When I talk about it nowadays it always gives rise to a fair amount of consternation and tut tutting and a lot of taking the moral high ground. Hm..mm, it was, however, fairly tame and ‘just’ mischief such as taking gates off hinges (putting jam under the bars of your gate usually protected yours if you were lucky), ringing doorbells and drawing smiley faces (only with lipstick) on the round orbs on some neighbour’s gate posts………………..nothing to get too worked up about unless you were that way inclined
Just to get things going I would start with these lovely chocolate spiders….
I used to think that these little pots of chocolate were the height of sophistication. To be fair I was only about 5 years old and they were a ‘left over’ treat from my parent’s dinner parties. My mum made these a lot and this is her recipe. They are still a treat, dark, very chocolaty, rich and easy to make. Just take care to melt the chocolate slowly and to combine the ingredients gently. With such a simple recipe it is easy to make more and they can be made ahead of time and frozen-all my boxes are ticked.
If you can the flavour is even better if you make them the day before so a little restraint is needed-(you can always like out the bowl to keep you going!)
NB please note that the recipe contains uncooked eggs.
Here is a Christmas treat, easy for children to make (with supervision) and a lovely present for them to give (if you can wrest it out of their hands). Best to make two lots I think. Don’t deviate from the recipe-it has to be Rich Tea biscuits and mini marshmallows, good butter and good chocolate…simple and delicious for everybody.
I’m sticking my neck on the line here-the Very Best Chocolate Brownies? Who does she think she is …well I have been working at this recipe for a number of years and a lot of brownies have been eaten by family and friends-it’s hard for some people.
The brownie world is split into two camps -those that love the more ‘CAKEY’ types of brownies and those that love the more ‘SQUIDGY’ type. Both have their place in the culinary brownie world but my favourite would have to be the ‘SQUIDGY’. type. To make the ‘CAKEY’ type you have, not surprisingly, a cake type mix but to get the ‘SQUIDGY’ type you are aiming for a batter type mix that easily pours into your tin.
Here are some things to think about before you try these out:
Kit matters especially if you are planning to do a lot of baking and investing in the best is a good idea-I’ve lost count of the number of cheaper tins etc that I have thrown out over the years after they have buckled and twisted in the heat. So invest in a sturdy tin they are often called, very helpfully,-brownie pans. I’m not mad keen on the non stick versions, this eventually wears off and where does it go? Yes, it’s in your food. Perhaps I am being a little harsh here as the more modern versions are more durable.
Lining the pan is important-you only need to do the base. I like the re useable ones but if you don’t want to do this use a baking paper with silicone, not just greasproof paper. The higher the sugar content the more your cakes/biscuits/meringues will stick and these brownies have a lot of sugar in them.
Take care melting the chocolate-it is very temperamental. On the temperamental scale the easiest to melt is chocolate with a high proportion of chocolate solids eg a good dark chocolate with 70% chocolate solids, the trickiest to melt is white chocolate ( it is not really a chocolate as it doesn’t contain any chocolate solids) and milk chocolate is somewhere in between. I use a microwave, break up the chocolate into pieces and put into a plastic jug-spread them out a bit so they are not just piled in the middle. Microwave this in short bursts on high. Don’t stir it as this can cause it to ‘seize’ up and ruin just turn the jug back and forth until it is melted. Once it starts to melt it will go very quickly-Don’t burn it.